Preparation

Whisk first 4 ingredients together in small bowl. Season dressing to taste with salt and white pepper.

Using small sharp knife, remove peel and white pith from grapefruits. Working over large bowl to catch juices, cut between membranes to release segments. Squeeze juice from membranes into bowl. Reserve juice and segments separately. Trim base from endive heads and separate into spears. (Can be prepared 1 day ahead. Cover dressing, grapefruit juice and endive separately and refrigerate.)

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Recent Review

I like all the ingredients in this salad on their own, but the salad was very strange and not at all tasty. The grapefruit overpowered all of the other flavors except the avocado, and the whole taste combination was bizarre. I wouldn't recommend this salad. I'm not sure why this was listed as a "quick" recipe, as it required a good amount of prep work.